Method

Prepare a dual-heat fire in your grill, with a hot fire on one side and a medium fire on the other.  Oil the grill rack.

To make the sauce, heat the olive oil in a large skillet and saute the garlic until golden, about 2 minutes.  Stir in the green olives, capers, tomato, and red pepper flakes and cook, stirring, for 2 minutes.  Keep warm until ready to serve.

Brush the chops with olive oil and season on both sides with salt and pepper.

Grill the chops over the hot fire for 2 to 3 minutes on each side, or until you have good grill marks.  Transfer to the medium side and grill for 8 to 10 minutes more, turning once, or until an instant-read thermometer registers an internal temperature of 145°F for medium-rare; if you like your veal more done, aim for 155° to 165°F.  Remove the chops from the grill and let rest for 5 minutes.  Serve each chop with a spoonful of sauce and a sprinkling of Italian parsley on top.

Makes 4 servings work

Reprinted with permission from ©Karen Adler and Judith Fertig, BBQ Bash, published by The Harvard Common Press click for book review

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